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Ampalaya con Carne
A classic Filipino dish featuring bitter melon's unique flavor balanced by savory ground meat and a rich sauce.
⏱️ 45 minutes • 👥 Serves 6 • 📊 Easy • 👨‍🍳 By Ulam Today
Sangkap (Ingredients)
☐3 medium-sized, halved lengthwise and deseeded Ampalaya (Bitter Melon)
☐250 grams Ground Beef or Pork
☐1 medium-sized, chopped Onion
☐4 cloves, minced Garlic
☐1/4 cup Soy Sauce
☐1 tablespoon Sugar
☐1 tablespoon Patis (Fish Sauce)
☐to taste Pepper
☐2 tablespoons Cooking Oil
☐1/2 cup Water
How to luto (Cooking Steps)
1. Sauté the garlic and onions in cooking oil until fragrant, gurl.
2. Brown the ground meat, then add the ampalaya. Don't be shy, charapang the meat well!
3. Pour in soy sauce, sugar, patis and pepper. Season to your liking, darling.
4. Add water and simmer until the ampalaya is tender and the sauce has thickened. Let it simmer, honey.
5. Taste and adjust seasonings as needed. Always check for that perfect balance, boo.
Tips
To lessen the bitterness of the ampalaya, you can soak the sliced ampalaya in salted water for about 15-30 minutes before cooking. Super importante 'yan, bes! Also, don't overcook the ampalaya, or else it will become mushy. Keep it al dente, honey.
Luto Time: 45 mins
Serves: 6
Easy

Ampalaya con Carne

A classic Filipino dish featuring bitter melon's unique flavor balanced by savory ground meat and a rich sauce.

Crafted By: Ulam Today

Menu
Sangkapsangkap list0/10 items
How to Cookhow to luto
1Sauté the garlic and onions in cooking oil until fragrant, gurl.
2Brown the ground meat, then add the ampalaya. Don't be shy, charapang the meat well!
3Pour in soy sauce, sugar, patis and pepper. Season to your liking, darling.
4Add water and simmer until the ampalaya is tender and the sauce has thickened. Let it simmer, honey.
5Taste and adjust seasonings as needed. Always check for that perfect balance, boo.
Tipstips

To lessen the bitterness of the ampalaya, you can soak the sliced ampalaya in salted water for about 15-30 minutes before cooking. Super importante 'yan, bes! Also, don't overcook the ampalaya, or else it will become mushy. Keep it al dente, honey.